130 Journal of the Asiatic Society of Bengal. | April, 1906. 
distillers have greatly deviated from the old lines. We may 
therefore, take the method described below as essentially indi- 
genous. 
TL. Description of Method.—In Orissa, the bulk of the spirit 
consumed by the poor people is manufactured from rice, The 
following description applies particularly to the method followed 
at the Central Distillery situated at Cuttack and controlled by 
Government ! :— ; 
- Husked rice called Atap (i.c., sun-dried) is first of all softened 
in moist steam. For this purpose water is boiled in a large 
to topm & paste. ; The steamed rice is then put in a heap when 
the heat and moisture complete the softening of the grains to their 
gaa. grains be 
come so far entangled that the cakes can be lifted without destroy 
ing their shape. They are now piled up one above another and 
left in this state for another period of four or five days. Dur 
this the mould becomes black and each grain of rice densely coated 
with it. The cakes are now put in large earthen vats, an wate 
f 
tee ; . 8 Pp i 
fully ‘softened than that meant for cakes, by adding a-certain 
quantity of water to it during steaming. The vats are jars of un- 
of ‘water added is 20 gallons for each maund (82 Ibs.) of rice caked 
and fresh’ (uncaked), 7¢., about 24 parts of Sar to one of rice. 
